Smell the Onion

Don’t get me wrong.  I love my life.  Right now, this very
minute.  I adore my family, and I am quite content. 

However, I do love to imagine our family a few years down the
road…when we have several more children, and home schooling is well
underway, and we’ve built our own home on several acres of land far far
away from Wal-Mart and rush hour traffic.

We want a big ol’ house, with a (wrap around) porch and a swing, land
to garden on, and run around on (and for the dogs to run around on),
with shade trees…

I want a walk in pantry to store all of the things I’ve grown and
canned. (Note to self: learn to both grow and can food). A huge dining
room table to fit our whole family, and then some. Color and art on all
the walls…big picture windows and lots of natural light.  Built
in bookshelves everywhere.  A window seat or two.  A wood
fireplace.  Etc, etc. 

Anyway, all that to say: I think this site is pretty cool. 

1.5 chicken breasts, cooked and cubed
3 slices cooked bacon, chopped
1/4 c mayo (mmmm, mayo)
scant 1/2 c red grapes, halved
1 short stalk of celery, chopped fine
1/4 t curry powder
1/4 t (dash or two) worstchershire
squeeze of lemon juice

Adapted from this recipe. 
I think the onion would have been really good, but I didn’t have
any.  This is exceptionally good if you let it mingle in the
fridge for several hours or overnight before you eat it.  I had it
today on a pita and it was spectacular.  It would stand up to a
heartier bread too.  Mmmmm…

And as for the chutney, I bought it.  Almost 7 bucks for a tiny jar too…but here is a recipe if you care to try it.  Course, that yields several quarts…and is pretty labor intensive. 

Eta, or you could just google “Mango Chutney Recipe”…

It’s been all about the vittles here recently. 

I got several lovely cookbooks for Christmas.  Most notably: Simply In Season , Lidia’s Italian-American Kitchen , and Crockery Cookery .  I am a cookbook-aholic.  It’s genetic. 

Tonight I made Curried Island Chicken, and served it over brown basmati
rice, with a garnishing of Mango Chutney.   The chicken
itself was eh, but I think that’s because my curry powder is really
old. 

Never had Mango, or any other variety of Chutney before.  Turns out it’s pretty tasty. 

Anyway, I’m inordinately proud of myself because I made a killer
curried chicken salad  for lunch tomorrow out of the
leftovers.  I’m going to have it in a pita.  Tim’s having
tuna fish.  He says chicken salad is “gross.”